As you know,latelywe have spent a lot of time together with our Communityorganizingsocial contestsfor all tastes… but the latest news fromTiramisùWorld Cupis simply crazy: a series oflive conversationsfrom ourFacebookpage and ourYouTube channel to share the exciting stories of somefriends of theTWC.
And to get off on the right foot, we had the honor and pleasure of hosting our great friend, renowned international pastry chef and President ofF.I.P.G.C.RobertoLestani, who for the occasion revealed to us the3 mistakes not to make to prepare astunningtiramisu!
Mistake n.1:excessively whipping the mascarpone!
A tricky phase that of whipping the mascarpone, which, as the Master says, cannot be taken lightly.The purpose of this phaseis to incorporate air inside theproduct, butbe careful not to exaggerate: the excessive whipping would in fact lead to the solidification of fat making the mascarpone solid,to the detriment of the creamy effect that should instead maintain the tiramisu. By making this mistake, Master Lestani warns us that a small surface film would form that at the moment of tasting would ruin the perfect harmony between the ingredients.
Mistake n.2: once together, don’t immediately mix the yolks and sugar!
Onceis time to combine the egg yolks with the sugar, MasterLestaniadvises you to mix the two ingredients immediately, otherwise you will“burn the yolk”(cit.). But what does that even mean? The Master explains that, since all sugars are hygroscopic, i.e. they have the capacity to absorb water molecules, when the sugar molecule comes into contact with the yolk molecule the first one starts to dehydrate the second one, causing the formation of annoying lumps that would affect the perfect success of the dessert! The Master therefore recommendsto mixthe two ingredients immediately in order to partially dissolve the sugar and create a perfect amalgam!
Mistaken.3: Neglect stratification!
As a true professional, MasterLestanirecalled that the balance between the different layers of tiramisu is FUN-DA-MEN-TAL! That’s why he recommendsto lookfor the right proportion between the cream and the biscuit, avoiding the prevalence of one layer rather than the other that makes up the tiramisu! But the Master has also opened a small note on the soaking, which we at theTiramisùWorld Cup always remember to be an equally important element for the success of the dessert.
If you are curious to discover new guests in the next “UnTiramisùcon…” meetings, follow ourFacebookpage and read theprogram!🤩
FAQs
Ingredients temperature
The characteristic of tiramisu is that it is soft and smooth as well as greedy; to make sure that the ingredients are whipped, and guarantee a perfect result, they must absolutely not be used cold from the refrigerator. Just be smart; 30 minutes before you start, get them all out!
What not to do when making tiramisu? ›
Ingredients temperature
The characteristic of tiramisu is that it is soft and smooth as well as greedy; to make sure that the ingredients are whipped, and guarantee a perfect result, they must absolutely not be used cold from the refrigerator. Just be smart; 30 minutes before you start, get them all out!
How to stop tiramisu from going soggy? ›
Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.
Should tiramisu be served cold or room temperature? ›
Tiramisu is served cold, which is one of its main attractions as a dessert. Its perfect temperature is between 5-6º C, therefore, after processing it, it is essential to immediately place it in cold storage for a recommended resting time of 4 to 12 hours.
Why does my tiramisu not set? ›
The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).
Why can't you eat tiramisu when pregnant? ›
Many homemade desserts, including mousse, meringue, and tiramisu, also contain raw eggs. If a store-bought version won't do, there is a safe way to prepare your favorite recipe. Some supermarkets sell pasteurized eggs, which are OK to eat raw.
How do you know if tiramisu has gone bad? ›
If there's a change in color, a sour smell extends beyond the coffee liqueur aroma, or signs of mold - this means it has gone bad. Additionally, a change in the texture like if it becomes excessively soft or having any slimy feel is an indicator it's no good.
How do you keep tiramisu fresh? ›
How to Store Tiramisu. Leftovers should be refrigerated immediately and will last 4 days. You can either transfer it to an airtight container or wrap the dish well with plastic. If you plan on making this recipe ahead of time, it's best served after 1-2 days.
Why does my tiramisu curdle? ›
Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese. Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.
Are raw eggs OK in tiramisu? ›
Eggs in tiramisu
In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.
It is essential to store tiramisu in an airtight container to maintain its freshness and prevent absorption of other food odors. The fridge should be set below 40°F (4°C) to effectively slow down bacterial growth. Tiramisu usually remains fresh for up to three to four days when refrigerated properly.
Is it better to leave tiramisu overnight? ›
For the best results, tiramisu needs at least 6 hours in the fridge before serving.
